Winter Hen with Sprouted Quinoa and
Lange Estate 2007 Three Hills Cuvee Pinot Noir
4 free range chicken breasts
1-quart buttermilk
Place the Chicken in a bowl and cover completely with the buttermilk.
Cover and marinate for 4 to 28 hours in the refrigerator.
2 cups Uncooked Quinoa
Soak in water overnight in the fridge. In the morning, rinse and drain at least once. After final rinse, allow the Quinoa to drain for a couple of hours. Prior to serving combine the following:
1 bunch Watercress leaves
½ Cup Celery chopped
1 Cup Kale, sliced and slightly steamed
3 Tablespoons Olive oil
Juice of 1 Lemon or lime
Salt & pepper to taste
Add to your sprouted Quinoa and toss gently.
When you’re ready:
Preheat oven to 425
Drain and rinse the breasts, pat dry and place in a bowl, cover with the following combined ingredients:
2 Tablespoons Rosemary, minced
4 Cloves garlic, thinly sliced
¼ Cup Olive oil
1 Pinch of Nutmeg
Freshly ground pepper and Salt
Place chicken in oven-worthy vessel, breasts up and cook, uncovered for 10 minutes.
Drop oven temperature to 350 and roast for another 10 minutes. Add ¼ to ½ cup of white wine, cover with foil and roast for another 20 to 35 minutes.
4 Cups Spinach, rinsed and patted dry
Right before serving, lightly dress with a Buttermilk Blue Cheese, or similar dressing
Divide dressed Spinach equally among 4 plates 
Place Quinoa mixture on top of Spinach
Place one Chicken breast on top of each plate
Drizzle any remaining pan jus from the roasting pan over each breast
Serve with Lange Estate 2007 Three Hills Cuvee Pinot noir. Enjoy!
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